Nutritional Info

Ingredients

115g butter, plus extra for greasing

2tbsp cocoa powder

90g caster sugar

100g dark chocolate

2 eggs

70g self-raising flour

150g raspberries

Method

Grease 4 individual pudding moulds with butter. Tip all the cocoa powder into the first mould, then rotate it at an angle until the inside is evenly covered in cocoa. Pour the excess into the next mould and repeat until all 4 moulds are lined.

Preheat the oven to 180C/160C Fan/Gas 4.

Put 115g butter, the caster sugar and dark chocolate in a pan on a very low heat for 3-4 mins, until the chocolate has melted and the mixture is glossy. Transfer to a bowl and leave for 10 mins to cool.

Meanwhile, roughly chop ¼ of the raspberries and set aside.

Add the eggs to the slightly cooled chocolate mixture and, using an electric hand-whisk, beat for 3-4 mins. Gently fold in the flour.

Divide ¾ of this mixture between the 4 pudding moulds, then add 1tsp of the chopped raspberries into the centre of each one. Top up each mould with the remaining chocolate mixture.

Bake for 12 mins, until the tops of the puddings are dry and just firm but a skewer inserted comes out covered in batter.

Cool in the tins for 1 min then use a knife to gently release the edges. Turn out onto plates and garnish with the remaining raspberries – each pud serves 2 as an indulgent treat.